Gochujang
Korean spelling | |
---|---|
Korean alphabet : | 고추장 |
Hanja : | - 醤 |
Revised Romanization : | Gochujang |
McCune-Reischauer : | Koch'ujang |
Gochujang is a sharp, fermented Korean seasoning paste from glutinous rice flour (Chabssalgaru 찹쌀 가루 ), soybean flour (Mejugaru 메주 가루 ), chili ( 고추 gochu) and salt, sea salt (Cheon-il-yeom 천일염 ), as well as barley malt powder (Yeotgireumgaru 엿기름 가루 ) and rice syrup (Jocheong 조청 ). Traditionally, the paste is placed in clay pots (Onggi).
Gochujang is used, for example, to marinate meat such as bulgogi , or mixed with Doenjang as a dip for vegetables. It is an ingredient in bibimbap and is used in the spicy version of tteokbokki . Gochujang is also used in soups and stews in Korean cuisine.
Web links
- How to make Gochujang at home! on kimchimari.com, accessed March 3, 2017.